I've made a few variations of these oat cookies now but this one is probably my favourite so far! The cranberries and cinnamon give these a wonderfully festive twist and there is nothing like a festive treat to get you in the mood for Christmas. I have to admit that the last few weeks I have been enjoying a few mince pies but it's also nice to have a healthier treat on hand too! Using store cupboard staples, these are super quick to prepare and will last up to 5 days in airtight container. I hope you enjoy them as much as I do!
INGREDIENTS - Makes approx. 10 cookies
2 ripe bananas
190g oats
150g almond butter
1 tsp cinnamon
50g dried unsweetened cranberries
3 tsp chia seeds
METHOD
Preheat the oven to 180°C (fan assisted) and line a baking tray with parchment paper. Mash bananas in a bowl and add in the rest of the ingredients, mixing well. Roll the mixture into small handful sized balls and place on baking tray, ensuring you have plenty of space around each ball. Once you have made your balls, use a fork to press down to flatten into a cookie sized shape. Bake for 15-20 minutes, until golden brown. Allow to cool completely before enjoying!
